February 20-24, 2019 Miami Beach
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Cesaro Giacomo e1538170207167 400x400 - Cesaro, Giacomo

Giacomo Cesaro
Executive Chef – Gold of Naples & Passione Napoletana by Napoletana Hospitality Group

Giacomo Cesaro was born in Caserta, in the Campania region of Italy.
He began his hotel studies at the Angelo CELLETTI Institute in Formia, brilliantly completing his studies in 2006. At the age of 12, for the first time he visited the kitchen of a restaurant of a friend of his and was captivated and amazed by the beauty and creativity of this profession. Even today he believes that the kitchen of a restaurant is comparable to an... READ MORE

Giacomo Cesaro
Executive Chef – Gold of Naples & Passione Napoletana by Napoletana Hospitality Group

Giacomo Cesaro was born in Caserta, in the Campania region of Italy.
He began his hotel studies at the Angelo CELLETTI Institute in Formia, brilliantly completing his studies in 2006. At the age of 12, for the first time he visited the kitchen of a restaurant of a friend of his and was captivated and amazed by the beauty and creativity of this profession. Even today he believes that the kitchen of a restaurant is comparable to an operating room.

After finishing his studies, he immediately started working at Stromboli’s restaurant at Luciano’s in Sicily, where he learned the technique of the Express cooking which he still uses today to ensure that the consumption of food is always optimized and the flavors are always fresh.

His first year as a chef was in Terracina (LT) at the restaurant USO DI MARE, a very famous bruschetteria where he specialized in street food.

His most important experience remains, however, his 10 years at L’EBREZZA DI NOE, a well-known restaurant and wine shop in Naples, where chef Giacomo refined his skills and customized his cuisine.

With the same staff of L’EBREZZA DI NOE Giacomo opened and strengthened a restaurant in Menorca, Spain, in 2014, gaining from this experience a great predisposition for the calculation of cost food and specializing in the start up of catering companies.

The encounter with two Neapolitan entrepreneurs led him to accept the American challenge and since 2018 chef Giacomo is completely dedicated to giving to the overseas people culinary experiences made of tradition and creativity.

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